Harvest Taco Trio Mio :: Chef Mark Cleveland @ Hungry Harvest ::

 

Difficulty:  Easy

Time: 25 mins,

Servings: As Many As Y’all Want

You can make tacos every which way and loose from your Hungry Harvest Box.  We did three very different versions today.  One traditional, one Asian fusion in lettuce & seaweed wraps & a hearty flatbread version the kids will love.

BASIC TACO FARE

Ingredient	Prep Method
Favorite Harvest Vegetables & Fruits	Cooked and raw
Extra Harvest Salads in Jars
Extra Sriracha Cashew Broccoli

Let’s start w/ a trad taco.  I used corn tortillas grilled over an open flame to crisp them up.  Then I added one of my pint salads making sure not to soggy it up w/ too much dressing, next simple white beans, chili flakes & Harvest radish & mango. HARVEST HACKS:> If you’re trying to learn to like a new fruit or vegetable, just add a slice or two of each, as I did w/ the radish & mango. 

TACO WRAPPERS

Ingredient

Corn or flour tortillas

Romaine or butter lettuce leaves

Pita or favorite flatbreads

Asian fusion tacos are all veg.  On top of Harvest romaine leaves I layered on nori seaweed, then red kale & orange peppers marinated in a fresh squeeze of Harvest lemon juice, sesame seeds, soy sauce & toasted sesame oil.  Served w/ roasted chicken, fish or meatless meat as you wish.  Crisp & tasty!

TACO ADDITIONS

Ingredient

Beans

Seeds & nuts

Proteins (sausage, chicken, fish & seafood, meats, carnitas, meatless meats, etc.)

Salsa

Guacamole

Cilantro

Olives

Scallions or raw sliced onion

Flatbread tacos are good for the whole family & make a filling dinner meal.  I topped a flatbread w/ tomato slices, Mexi cheese blend, then Sriracha Cashew Broccoli from last week’s Harvest recipes.  Put it on a pizza pan in a 400 oven for about 7 mins, just to melt the cheese.  Arrange on a plate & garnish w/ yogurt, pepitas, beans & chopped fresh tomatoes (the end bits from my slices).  Fold up taco style.

Everything tastes good in tacos.  And almost all tacos are mostly veggies.  So this is a terrific platform for expanding our veggie preferences.  I like a mixture of cooked & raw veggies, hot and cold garnishes. 

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box.  Visit www.hungryharvest.net/recipes/  for recipes, photos & More!  Follow HungryHarvest and ChefMarkCleveland on Instagram

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy.  You can Eat Well & Live Well.  Follow us on social media to see what Avanti is up to now.  We are Whole Foods Experts.  Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter and YouTube pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!

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Crema Spoon Bread

Twice baked crema spoon bread adorns roasted udon cake & sake simmered spring vegetables

This versatile one dish low and slow baked wonder is great served up fresh and hot from the oven on every buffet & brunch table and wonderful used in place of cheese or egg scramble in all sorts of dishes.  Feast your eyes on the photos.

Amount	Measure	Ingredient	Prep Method
4	Large	Organic eggs
2	Cups	Organic rema	Homemade
2	Tablespoons	miso

Directions:

In a large bowl, whisk together the above ingredients.  Then whisk in the following:

3	Tablespoons	Hemp seeds
2	Tablespoons	Coconut flour	Or favorite gf flour
1	Tablespoon	Flax seed meal
1	Tablespoon	Rosemary
1	Tablespoon	Citrus zest
1 ½	Teaspoon	Smoked paprika
½	Teaspoon	Sea salt
½	Teaspoon	Black pepper
½	Teaspoon	Chili flakes	Optional
2	Tablespoons	Champagne vinegar	Or cider vinegar

Then stir in

1/3

Cup

Favorite cheeses

Diced

Any favorite Parmesan, white cheddar, aged gouda, gruyere, emmentaler, compte, and goat cheeses of all ilks, from chevre to hard goat cheeses.

Next fold in

3

Cup

Mixed organic veggies

Frozen A OK

This is a great place to use a good quality organic vegetable medley.  I prefer the ones that include corn, carrots, peas and maybe eda mame. 

Butter a ceramic or glass casserole dish or a 12” non stick skillet.  Spoon the mixture in and place into a cold oven.  Set the temperature to 325 and a timer for 45 mins.  After the first 45 mins top w/

1/3	Cup	Crema
1 ½	Tablespoons	Fresh minced herbs

Drizzle this mixture over the top.  It doesn’t need to cover fully or be spooned in.  It’s like a glaze.  I use fresh basil blossoms for the herbs, but any fresh fragrant herb blend will work nicely, oregano, chives, parsley, chervil, tarragon, sage, etc.

Return to the oven for 45 mins more.  It’s done when set, slightly golden around the edges and beginning to pull away from the sides.

Avanti Crema Spoon Bread is amazingly adaptable, it’s gluten free, high protein, guilt free comfort food.  Use it to embellish almost every savory dish.

ORGANIC CREMA

1	Pint	Organic buttermilk
1	Pint	Organic cream
3	Cups	Organic whole milk

Combine all glass bowl or two quart pyrex measuring cup.  Cover w/ a plate and allow to culture at room temperature for 24 to 48 hours until nicely thickened and beautifully fragrant.  Spoon into glass jars and refrigerate. 

Open face tostada w/ baked crema spoon bread & fresh  poblano guacamole

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Roasted organic Yukon gold potatoes w/ Avanti crema spoon bread & Ringo Rock Star HOT sauce

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

Our successful restaurant Avanti Café was located on 17^th St in Costa Mesa from 2005 through 2014.  Follow us on social media to see what is new and in store for Avanti in our culinary futures.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy; you can Eat Well & Live Well

We are Whole Foods Experts  It’s time to take Avanti Natural to restaurant menus & kitchens everywhere.

Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter, YouTube and Instagram pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!

www.avantinatural.com

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Beet Greens :: YES :: How To ::

The only thing not much good for eating on a bunch of beets is the rough skin on the beets themselves.  There's much flavor and nutrition to be had in both the stems and the greens.  Almost all the time at the green grocer we hear the produce & check out staff asking customers if they want to keep the beet greens.  And more often than not, they say no.  Well, Avantiacs always say yes.  Now, if they are bug eaten, wilted and tired as they often are in the summer, keep them for your back yard chickens or to compost.  And if you have neither a chick nor a compost bin, then do discard them.  But from early fall until late spring the mighty, organic beet greens are usually plump, rich and full of flavor potential.  

Indeed, they must be washed well, especially those that are organically grown.  It's easy to do.  Fill your sink or a wash tub w/ cool water, cut the greens and stems from the beets, just above the beet itself.  Put the greens and stems into the cool water and soak for about 15 mins.  Pull them out of the water and into a colander.  Rinse out the sink or tub and repeat.  I find that the lucky number 4 works best when washing the dirt off the greens and stems.  It's a little time consuming cutting the stems.  But hum a song, say a prayer and find your mojo as you tackle the task.  Here's what the stems and leaves look like when separated and the stems are cut nicely.

Next add the stems to a skillet along w/ a few cloves of minced garlic, your favorite sea salt blend, black pepper, extra virgin olive oil or grapeseed oil and a bit of liquid.  I prefer Japanese sake or an Italian dry white vermouth.  A little minced ginger and onion add flavor and healthful properties too.  See The Mighty Trinity Roots.  

We've added salt to the cold pan, since the beet stems are fibrous and we plan to sweat them.  Turn the heat to medium and bring to a simmer.  Stir frequently.  Once most of the liquid has cooked down, add a splash of water, then add the chopped beet leaves.  Stir once, put a lid on the skillet and turn the heat off.  Allow to steam and cool for about 15 mins.  Now these gorgeous flavorful greens are ready to use in any culinary way you can imagine.  Try them in pasta, on pizza, in risotto, w/ polenta, to flavor your favorite tagine.  Chicken and seafood adore them, savory rice porridge and oatmeals are enlivened.  Serve them w/ some capers or with the roasted or boiled beets as a dish on their own.

Once done, they look like this.  Ahhhh, scrumptious indeedy!

Voila!  A serving suggestion of the lovely golden and red beet greens paired w/ sauted mushrooms, whole roasted garlic cloves, whole wheat penne, brown & wild rice & basil blossom & organic homemade crema garnish.  Bon Apetit!

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

Our successful restaurant Avanti Café was located on 17^th St in Costa Mesa from 2005 through 2014.  Follow us on social media to see what is new and in store for Avanti in our culinary futures.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy; you can Eat Well & Live Well

We are Whole Foods Experts  It’s time to take Avanti Natural to restaurant menus & kitchens everywhere.

Post photos of your versions of Avanti Natural recipes on our Facebook, Twitter and Instagram pages.  We’re excited to see and share your culinary creativity!

www.avantinatural.com

Facebook  https://www.facebook.com/pages/Avanti-Cafe/166822256677277?ref=hl

Twitter  https://twitter.com/AvantiNatural

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